In this series of classes, We cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! This 4 day course takes place once a week.
April 8- Sweet and Savory Tarts and Quiches: French Onion Tart, Cauliflower-Caraway-Cheddar Quiche, Apple Tart with Calvados Cream, Plum Lattice Pie
April 15- Cakes: Apple Cake, Devils Food Cake, Orange Pound Cake, Genoise (a savory lunch will be provided)
April 22- Brioche and Chou Pastry: Classic Brioche, Pains aux Raisins, Saucisson en Croûte, Gougères, Coffee Éclairs
April 29- Meringue: Individual Pavlovas, Individual Meringues with Whipped Cream, Lemon Meringue Pie, French Macarons (a savory lunch will be provided